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Mexican Picadillo is the ultimate comfort food.
Everyone has their own version of making this popular dish.
It even varies from family to family, but this is the way my family makes it in Durango, Mexico.
One bite, and I’m instantly transported back to my grandmother’s humble kitchen located in the DGO.
Bursting with flavor and filled with fond memories.
Table of Contents
Ingredients
- Ground Beef – Swap out for ground turkey, ground chicken, or ground pork.
- Chile Pasado – Can’t find it? Use either 2 roasted poblano peppers or 2 roasted chilaca.
- Potato – Dice the potato into small pieces so it can cook faster.
- Mazola® Corn Oil will help in cooking the ground beef.
- Tomatoes and jalapeno are needed to make a spicy tomato sauce.
- Water – Please see recipe card below for exact measurements.
- Onion and garlic add great flavor to this (and just about any) dish.
- Salt can be substituted with chicken bouillon or beef bouillon.
- Black Pepper adds a subtle sharpness.
- Cumin and oregano are both earthy and deep spices.
Here, I’m calling this recipe “Picadillo estilo Durango.”
However, some people in the Northern states might refer to it as “Picadillo Ranchero” or “Picadillo Norteño.”
A great way to make this a more complete meal is to add veggies like green beans or carrots. Adjust this basic recipe to make it your own.
How to Rehydrate Chile Pasado
- Pour hot water over the chile pasado and let sit for 20 minutes. OR, boil in hot water and let stand for 5 minutes.
- Remove the stems and seeds. Chop into small pieces.
Chile pasado is not a type of chile. It’s a type of drying method commonly used in Durango and Chihuahua.
Typically, we use poblano peppers and chilacas to make chile pasado.
If you can’t find it, use roasted poblano pepper.
How to Make the Tomato Sauce
- Boil two fresh tomatoes and a jalapeno.
- Blend until smooth.
Remove the skins and the stem on the jalapeno before blending.
This recipe is not too spicy. Level 5 to 6. But if you like it spicier, use more jalapeño peppers or serrano peppers in the tomato sauce or rehydrate more chile pasado.
- Heat the Mazola® Corn Oil in a large skillet.
- Cook ground meat until brown on medium-high heat.
- Add onion, garlic, teaspoon cumin, oregano, salt and pepper.
Mazola® Corn Oil is a heart-healthy* cooking oil that is perfect for this recipe, its neutral flavor allows for the dish’s flavors to shine.
Let the ground beef brown before proceeding to the next step.
- Add diced potatoes to the beef mixture. Cook for 2-3 minutes.
- Add the rehydrated chile pasado and tomato sauce.
- Stir with a wooden spoon to combine. Cook for 10 minutes on medium-low heat, or until potatoes are fork tender.
These are only about 1-inch squared potatoes and don’t take a long time to cook.
Note: The smaller the potatoes, the faster they cook.
It might look juicy here, but it cooks down after 10 minutes.
For a juicier beef picadillo, add 1 cup of beef broth with the tomato sauce. For an even thicker consistency, add a tablespoon of tomato paste.
Frequently Asked Questions
Why is it called picadillo?
Picadillo was invented in Spain and was later adopted by Latin American countries. Ground beef is always used in this recipe because it comes from the Spanish word picar which means “to mince.”
How to Store:
Store leftover picadillo mexicano in an airtight container and place in the fridge for up to 5 days. Potatoes do not store well in the freezer. Remove and place the ground beef in a plastic bag, removing as much air as possible. Store in the freezer for up to 4 months.
Different Ways to Reheat:
- Serve on a plate and reheat in a microwave for 1 ½ to 2 minutes.
- Reheat in a large pan for 5 minutes on medium high heat. You might need to add some beef broth depending on the amount that’s being reheated.
- If frozen, thaw in the refrigerator overnight. Then reheat in a pot with 1 cup of beef broth for 5-7 minutes.
Sides
Mexican Picadillo (estilo Durango) is pure comfort food and perfect for the whole family. This traditional dish delivers richness, depth, flavor, and spice. Buen provecho!
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Did you make this recipe? Please rate the recipe below!
Mexican Picadillo
Ingredients
- 3 chile pasado (use 5 if you like it spicy)
- 2 cups water (to rehydrate chile)
- 2 tomatoes
- 1 jalapeno
- 2 cups water (to cook tomatoes + jalapenos)
- 1 cup water (to blend)
- 2 tablespoon oil
- 1 lb ground beef
- 1 tablespoon salt
- ½ teaspoon pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 garlic clove finely minced
- ¼ onion diced
- 1 potato diced 1-inch pieces
Instructions
- Pour hot water over the chile pasado in a heat proof container.
- Let sit for 20 minutes, OR boil for 5 minutes. Let cool.
- Cut off stems and remove seeds.
- Chop into small pieces
- Set aside until ready to use.
- Place tomatoes and jalapeno in a stock pot.
- Cover with water.
- Bring to a boil. Boil for 5 minutes.
- Let cool slightly.
- Discard cooking water.
- Place tomatoes, jalapeno, and 1 cup of water in a blender.
- Blend until smooth.
- Heat oil.
- Add ground beef.
- With your spatula, break down the beef as it cooks.
- Once it’s brown, add the garlic, onion, salt, pepper, cumin, and oregano.
- Mix everything together.
- Add the potato.
- Cook for 2 minutes.
- Add the tomato sauce and chile pasado.
- Stir to combine.
- Cover and lower heat to medium-low.
- Cook for 10 minutes, or until the potatoes are fork tender.
- If you like it juicier, add 1 cup of beef broth.
Video
Notes
- Serve on a plate and reheat in a microwave for 1 ½ to 2 minutes.
- Reheat in a large pan for 5 minutes on medium high heat. You might need to add some beef broth depending on the amount that’s being reheated.
- If frozen, thaw in the refrigerator overnight. Then reheat in a pot with 1 cup of beef broth for 5-7 minutes.
Nutrition
*See www.mazola.com for information about the relationship between corn oil and heart disease.
** Corn oil is a cholesterol-free food that contains 14g of total fat per serving.
This looks like delicious comfort food!
Thank you very much hope you try this recipe
Wow, that picadillo looks exceptional! I would love to sit down to a plateful of that deliciousness!
Thank you very much. Glad you liked it!
Great recipe! Such a hit in my house and was great for a id-week meal. Loved eating it with rice. I should try with tortillas next time!
It goes really well with tortillas. Glad you liked it!
Can it be used to make empanadas? As is or does it need to be modified?
Yes, you can use this picadillo recipe to make empanadas. No modifications needed. And I love your name! 😉
I don’t have any Mexican food yet. This looks really delicious. I will try this on this week.
Hope you do. This Mexican picadillo is a classic.
Love Mexican food, and this looks really yummy. It’s so cool that you’re continuing a tradition in your family!
Smiling … thank you!! I think so too. 🙂
Wow, this dish looks so delicious and look so easy to prepare. I am going to try this on this coming weekend for our family dinner.
Hope you do. Mexican picadillo is delicious… if I say so myself 🙂
Bookmarked! I am trying this recipe tomorrow. Thanks for the inspiration.
That’s so awesome! Hope you enjoy it.
Never heard of this dish but it looks amazing!
Thank you. Mexican picadillo a very traditional dish. Hope you get to try it some day.
these look absolutley amazing!!!!! Mexico has incredible food!!!
Thank you! I couldn’t agree more. Mexican picadillo is such an amazing dish.
This look rich and flavorful. I like all the mixture of ingredients. My younger brother is coming over for the holiday and will it.
I’m sure you and your brother will love this Mexican picadillo recipe. Just like you said, rich and flavorful. What’s not to love?!
Your post made me feel a little bit of wanderlust, I was in Mexico this year and I miss it very much being there. Thank you for you recipe maybe when I will try it I will bring some Mexico vibes to my home <3
I know what you mean. We travel a lot. Luckily, there are foods like this Mexican Picadillo that we can make and take us back to places far, far away…
The recipe sounds super delicious! I would really love to it too. So tempting. It contains so many of my favorites. Mexican food sure is good
I couldn’t agree more. Mexican picadillo is such a classic too.
Wow, I love this recipe it is so delicious and look so easy to prepare. I will def try to make this for the whole family.
That’s great. Mexican picadillo comes together quickly. Perfect for weeknights.
Saving this so I can make it. It looks so delicious. I hope mine looks as good as yours!
Awesome! You’ll love this Mexican picadillo.
Wow! I’ve never heard of this kind of recipe before but it looks absolutely mouthwatering! My partner and I usually have a “Mexican” Friday food night – definitely trying this next!
So cool! I love theme night dinners. Hope you get a chance to try out Mexican picadillo one of those nights. 🙂
I don’t think I’ve ever tried picadillo but it looks so good! And it doesn’t seem to hard to make! I will definitely try this!
It’s not hard to make Mexican Picadillo at all. That’s why it’s perfect for weeknight meals or when you need something quick to get on the table. Hope you give this recipe a try.
I am 100% craving beef right now so this recipe is totally hitting the spot for me right now!
My husband is a big beef eater. He loves picadillo!
I was looking for awesome new recipes to make for dinner tonight and this looks so yum! I can’t wait to try it!
Great! Hope you enjoy it!!
I’ve made this recipe SEVERAL times already and the kids and I LOVE it! Thank you for sharing your amazing recipes and funny stories and corny jokes ?
Awww.. that makes me so happy! Thank you.
Seniora, Madam,
You are simply wonderful in every way… Love is given to so many of us..
you are so lucky… You have the Julia Child’s gift but so much more… You must consider writing your novel, your screenplay, your phone’s, and if you do not paint you must begin. God bless you. It is not a small thing to give so much of yourself so selflessly is is the Christ Way the Buddha way the way of the Dow and the TAO… BLESSINGS FROM AMY AND DAVID!